Pollo Moruno With Grilled Vegetables (Spanish Chicken Skewers)

Easy tapas with lots of flavour! This is a great way to make chicken skewers with veggies! Normally when you put everything on the skewers raw, the veggies are way overcooked by the time the chicken is cooked through. Don't let the ingredients fool you - they are pantry staples. Please note the 3 hour marinating time. This delicious recipe is courtesy of Michell Perez. Enjoy!

• Ready In: 35 mins
• Serves: 6

Ingredients

• Chicken

• 2  lbs boneless skinless chicken breasts, left whole
• 2  teaspoons ground coriander
• 2  teaspoons ground cumin
• 2  teaspoons  spanish paprika
• 1  teaspoon  chili, flakes
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1  tablespoon  pureed garlic (garlic paste or minced garlic would work)
• 2  tablespoons fresh lemon, juice
• 1  tablespoon olive oil
• 1  tablespoon water (optional)
• 6  wooden skewers, soaked in water, for an hour

• Vegetables

• 1  red pepper
• 1  green zucchini
• 1  garlic, clove, chopped
• 1  tablespoon olive oil
• 1  liberal sprinkling dried basil
• 1  liberal sprinkling dried oregano
•  salt and pepper, to taste

Directions

1. Place the chicken breasts in a bowl. Combine the rest of the marinade ingredients. Mix very well. Coat the chicken thoroughly. If you find that the marinade is too thick you can add the water.
2. Cover and marinate a minimum of 3 hours.
3. Place the chicken breasts on a very hot grill. Grill the chicken for 4 to 5 minutes per side. Slice chicken into large bite size pieces.
4. Cut red pepper and zucchini into large bite size pieces. Toss vegetables with garlic, oil, herbs, salt and pepper. Grill vegetables for about 2 minutes on each side.
5. Alternately skewer chicken with vegetables. Finish cooking skewered chicken and vegetables for a few minutes until chicken is cooked through.